You have two suggestions up above that suggest slicing up into steaks, and freezing. If you have a Foodsaver vacuum sealer, your in with flynn.
I second those suggestions as you already have a nicely started dry aged steak, and it will still be a viable cook for your meals…Taking a chance of further drying is taking a chance. Why do it… :S
Start yourself another loin in a week or so, and go for the gold.